Welcome! If you’ve been on the hunt for a truly amazing gluten free bagel recipe, you can finally breathe a sigh of relief. This is the one.
Table of Contents
We’re not making bread rolls with holes. We are making genuine, chewy bagels with that signature crisp, shiny crust.
This detailed guide will walk you through every step, ensuring your homemade gluten-free bagels are a massive success.
This gluten free bagel recipe is designed to deliver that authentic texture and flavor that is so often missing from gluten-free baking.
A Little Story About This Dish
My journey to the perfect gluten free bagel recipe was a long one. For years, I was so disappointed by the gluten-free bagels I found in stores. They were always too dense, too soft, or just plain crumbly.
I was determined to create a recipe that mimicked the classic New York bagel I remembered and loved. It took so many tries to get the chewiness just right.
The first time I pulled a batch of these golden beauties from the oven, I knew this was it. They had the perfect crust and an unbelievably soft, chewy interior.
This gluten free bagel recipe is the result of that obsession, and I’m so excited to share it with you.
Get Ready to Cook!
What to Expect
This gluten free bagel recipe is a project, but a completely achievable one. It involves several key stages: making the dough, shaping, a short proof, boiling, and finally baking.
From start to finish, you should set aside about 2 hours. While it’s not a quick mix, each step is straightforward and incredibly rewarding.
The result is a batch of eight authentic, bakery-quality gluten-free bagels. The texture is perfectly soft and chewy, unlike anything you can buy.
Before You Begin
First, start preheating your oven right away. The instructions are very specific: the oven needs to be fully heated to 450°F (230°C) before the bagels go in. This initial blast of high heat is crucial.
Second, understand the role of psyllium gel. This mixture of psyllium husk and water creates the gluten-like structure that gives this gluten free bagel recipe its signature chew.
Finally, pay close attention to the proofing time. These bagels only need a short 30-40 minute rise. Do not let them double in size! Over-proofing is the number one reason for flat bagels, and we want ours to be perfectly plump. Here are some other recipes you can explore for more gluten-free cooking inspiration: GF Naan Bread and GF Cornbread.
The Heart of the Dish: Ingredients You’ll Need
| Amount | Ingredient |
| 30 g (6 tbsp) | whole psyllium husk |
| 540 g (2¼ cups) | lukewarm water |
| 220 g (1¾ cups + 2½ tbsp) | tapioca starch |
| 220 g (1½ cups + 2 tbsp) | millet flour, plus extra for flouring |
| 80 g (½ cup + 2 tbsp) | sorghum flour |
| 20 g (1½ tbsp) | caster/superfine or granulated sugar |
| 12 g (2 tsp) | salt |
| 8 g (2½ tsp) | instant yeast |
| 20 g (1½ tbsp) | olive oil or a neutral-tasting oil |
| For Finishing: | |
| 2-3 tbsp | molasses |
| 1 large | egg, whisked |
| 2-3 tbsp | sesame seeds (or topping of choice) |
Let’s Get Cooking! Step-by-Step Guide
Making the Dough
1. Create the Psyllium Gel: In a small bowl, whisk together the whole psyllium husk and the lukewarm water. In less than a minute, it will transform into a thick gel. This is the secret to the amazing chew in this gluten free bagel recipe.
2. Mix the Dry Ingredients: In your stand mixer’s bowl (or a large bowl), whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt, and instant yeast. Mixing them now ensures everything is evenly distributed.
3. Combine and Knead: Add the olive oil to your psyllium gel and give it a quick stir. Make a well in your dry ingredients and pour in the psyllium-oil mixture. Using the dough hook, knead on medium speed until a smooth, firm dough forms and pulls away from the sides of the bowl. Scrape the bowl’s sides and bottom occasionally to incorporate all the flour. The final dough shouldn’t be sticky.
Shaping the Bagels
4. Divide the Dough: Turn your finished dough onto a clean work surface. You shouldn’t need any extra flour. Gently knead it into a ball and divide it into 8 equal portions. For perfect consistency, use a scale—each piece should be about 142g.
5. Form a Rope: This gluten free bagel recipe uses the “rope method” for classic shaping. Take one piece of dough and flatten it into a small rectangle. Starting from a wide edge, fold the dough over itself tightly, pressing to seal as you go, to form a small log.
6. Roll and Seal: Place the palms of your hands on the log and roll it back and forth into a uniform rope about 10 inches long. Overlap the ends by about an inch. Press the ends firmly together, then place your fingers through the hole and roll the sealed section on your work surface to secure it.
7. Arrange for Proofing: Place your beautifully shaped bagel onto a baking sheet. Repeat with the remaining dough, making sure to leave space between each one.
Proofing & Boiling
8. Proof the Bagels: Lightly cover the baking sheet with plastic wrap. Let the bagels proof in a warm spot for just 30-40 minutes. They should look slightly puffed up, but not doubled in size. This step is critical for a great gluten free bagel recipe!
9. Prepare the Water Bath: While the bagels proof, fill a large, wide pot with at least 2½ inches of water. Stir in the molasses and bring it to a boil. Once boiling, reduce the heat to a steady, medium-high simmer.
10. Boil the Bagels: Gently drop 2 to 4 proofed bagels into the simmering water. Boil for 30-45 seconds on the first side, then use a skimmer to flip them and boil for another 30-45 seconds on the other side. This step creates the signature chewy crust.
Baking to Perfection
11. Drain and Top: Remove the boiled bagels with your skimmer and let them drain on a wire rack for a minute. Then, transfer them to your parchment-lined baking sheet. Brush the tops and sides generously with the whisked egg wash and sprinkle on your favorite toppings, like sesame seeds or everything bagel seasoning.
12. Bake the Bagels: Place the baking sheet into your fully preheated 450ºF (230ºC) oven. Immediately reduce the oven temperature to 400ºF (200ºC). Bake for 26-30 minutes, or until they are a deep, beautiful golden brown.
13. Cool and Enjoy: Transfer the finished bagels to a wire rack. Let them cool for at least 30 minutes before slicing. Cutting into them too soon will result in a gummy interior, so patience is key for enjoying the perfect result of this gluten free bagel recipe.
Mastering the Dish: Pointers for Perfection & How to Store
To get the absolute best results from this gluten free bagel recipe, remember these key tips. First, do not skip the boiling step! This is what creates that classic, chewy bagel crust that’s so different from a simple bread roll.
Second, trust the short proofing time. It can feel strange to not let the dough double in size, but over-proofed bagels will collapse in the boiling water, leading to a dense, flat result. A 30-40 minute proof is the sweet spot.
Finally, allow the bagels to cool. Slicing into a piping hot bagel is tempting, but the internal crumb needs time to set properly. Giving them at least 30 minutes on a wire rack ensures a perfect texture. Following these pointers will make your gluten free bagel recipe a repeatable success.
Storage: These bagels are phenomenal on the day they are baked. To store them, keep them in an airtight container at room temperature for up to 3 days. They will lose their initial crispness, but toasting them brings them right back to life, making the crust crispy and the inside soft and chewy again. If you’re looking for more gluten-free cooking ideas, consider trying these other recipes: Summer GF Sourdough.
Your Burning Questions Answered!
1. What are gluten-free bagels made of?
Unlike traditional bagels that rely on wheat flour, this gluten free bagel recipe uses a carefully balanced blend of alternative flours and starches. We use tapioca starch for lightness, millet and sorghum flours for structure and flavor, and most importantly, psyllium husk. The psyllium husk forms a gel that mimics gluten, providing the essential elasticity and chewiness that makes a bagel a bagel.
2. Why are my gluten-free bagels dense?
Dense bagels are usually the result of one of a few common issues. The most frequent culprit is over-proofing; if the dough rises for too long (doubling in size), it will collapse when boiled, ruining the crumb. Another reason could be inaccurate flour measurements—using a kitchen scale is highly recommended for gluten-free baking. Lastly, skipping the boiling step will result in a texture that is more like bread than a chewy bagel.
3. Can you buy good gluten-free bagels?
Yes, you can find several brands of pre-made gluten-free bagels in most supermarkets, often in the freezer section. While some are quite good, they often don’t capture the authentic, chewy texture and crisp crust of a freshly baked bagel. For a truly top-tier experience, nothing beats a homemade gluten free bagel recipe like this one. The effort is absolutely worth it for the superior taste and texture.
Dig In & Enjoy!
You did it! You now have a batch of beautiful, golden-brown, and perfectly chewy gluten-free bagels waiting for you. This gluten free bagel recipe is more than just a set of instructions; it’s a gateway to reclaiming one of life’s simple pleasures.
There’s nothing quite like the satisfaction of slicing into a bagel you made from scratch, toasting it to perfection, and loading it up with your favorite toppings.
I hope this recipe brings a little bit of joy and a whole lot of deliciousness to your kitchen. Enjoy every single bite of your incredible homemade bagels. To stay up-to-date, be sure to follow me on Facebook and Pinterest.
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Gluten Free Bagel Recipe: Perfectly Chewy & Authentic
- Total Time: 125
- Yield: 8 1x
Description
This gluten free bagel recipe creates a perfectly chewy, New York-style bagel with a crisp crust. This detailed guide makes authentic bagels achievable at home.
Ingredients
For the Bagels:
30 g (6 tbsp) whole psyllium husk
540 g (2¼ cups) lukewarm water
220 g (1¾ cups + 2½ tbsp) tapioca starch
220 g (1½ cups + 2 tbsp) millet flour
80 g (½ cup + 2 tbsp) sorghum flour
20 g (1½ tbsp) caster/superfine or granulated sugar
12 g (2 tsp) salt
8 g (2½ tsp) instant yeast
20 g (1½ tbsp) olive oil or a neutral-tasting oil
For Finishing:
2–3 tbsp molasses, for boiling
1 US large/UK medium egg, whisked
2–3 tbsp sesame seeds, or other toppings
Instructions
1. Make Psyllium Gel: In a bowl, mix together the psyllium husk and lukewarm water. A gel will form in about 30-45 seconds.
2. Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, salt and instant yeast.
3. Knead Dough: Add the oil to the psyllium gel. Make a well in the dry ingredients and add the psyllium-oil mixture. Knead with a dough hook until a smooth, firm dough forms and pulls away from the bowl’s sides.
4. Shape Bagels: Divide dough into 8 equal portions (about 142g each). Use the ‘rope method’: roll a portion into a 10-inch rope, overlap the ends by 1 inch, and press firmly to seal, rolling the seam to secure.
5. Proof: Place shaped bagels on a baking sheet, cover lightly, and proof in a warm spot for 30-40 minutes until slightly puffed. Do not let them double in size.
6. Boil Bagels: Bring a large pot of water with molasses to a boil, then reduce to a simmer. Boil the bagels in batches for 30-45 seconds per side.
7. Top and Bake: Remove bagels from water and let drain on a wire rack. Transfer to a parchment-lined baking sheet, brush with egg wash, and add toppings. Place in a preheated 450ºF (230ºC) oven and immediately reduce heat to 400ºF (200ºC). Bake for 26-30 minutes until deep golden brown.
8. Cool: Transfer baked bagels to a wire rack and cool for at least 30 minutes before slicing. This is crucial for the crumb to set.
Notes
Psyllium Powder: If using psyllium husk powder, use only 25g.
Proofing is Key: Under-proofing is better than over-proofing. The bagels should only be slightly puffed before boiling, not doubled.
Storage: Best on day one. Store in an airtight container for up to 3 days. Toast before serving to restore texture.
- Prep Time: 45
- Cook Time: 40
- Category: Breakfast
- Method: Boiled & Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 375 kcal
- Sugar: 4 g
- Sodium: 910 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 74 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 23 mg